How To Make Chicken Chimichangas with Sour Cream

SauceIngredients2 large skinless, boneless chicken breast halves3 cups water1 tablespoon chili powder1/2 teaspoon salt1/2 teaspoon ground cumin1/4 teaspoon ground black pepper1/4 teaspoon garlic powder1/4 teaspoon onion powder1/8 teaspoon cayenne pepper1 (7 ounce) can chopped green chilies, divided1/2 cup diced onion3 large cloves garlic, minced2 tablespoons butter2 tablespoons all-purpose flour1 cup water1 cube chicken bouillon1/2 cup sour creamsalt and pepper to tasteoil for frying8 (8 inch) flour tortillas8 ounces shredded Monterey Jack cheeseDirectionsPlace the chicken breasts into a large saucepan.

 Pour in the water, and season with chili powder, 1/2 teaspoon salt, cumin, 1/4 teaspoon black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 15 minutes. After 15 minutes, stir in 4 ounces of green chiles, onion, and garlic; continue simmering until the liquid has reduced to 1 cup. Reserve remaining 3 ounces of chopped green chilies. Remove the chicken, shred with two forks, and return to the onion mixture.Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour, and cook for 1 minute. Whisk in the water and bouillon cube until the water has thickened and the bouillon cube has dissolved, about 4 minutes. Whisk in reserved 3 ounces of green chilies and the sour cream; season to taste with salt and pepper. Keep warm.Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).Place a tortilla onto your work surface, then spoon about 1/3 cup of the filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle some of the Monterey Jack cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fo